2014 > 08

Once you try these little delicacies you will love them. I still feel spicy chili on my lips and the taste of crunchy raw vegetables, fresh aromatic mints and coriander leaves and gentle noodles ...just simply stuffed into rice wrapper. It is up to you what kind of filling you will use. Today I did some roles with only vegetables and some of them have additionally slices of fried beef. When I lived in Sweden I used to make them with pork, usually belly – cooked and then thinly sliced. To make the taste even more substantial I used to add some cooked shrimps. The combination of ingredients; freshly cooked shrimps and pork together with crunchy vegetables created unforgettable taste. My suggestion is that you should try different types of ingredients and I am sure you will find your favorite. Good Luck!
 

Vietnamese Fresh Summer Rolls with Hoisin Sauce

8 servings

200 g lightly fried and sliced beef tenderloin
1 block of rice noodles
8 leaf lettuce
4 sprigs of mint, leaves picked
4 sprigs of coriander
4 sprigs basil leaves (optional)
1 carrot, cut into thin matchsticks
¼ cucumber, cut into thin matchsticks
1 ripe avocado, sliced lengthwise into 8 even pieces
8 rice paper wrappers
2 chili, finely sliced

Hoisin Sauce or Dipping sauce:

1 tbsp sugar
2 tbsp lime juice
1 tbsp fish sauce
1 garlic clove, crushed
1 chili, finely sliced
4 tbsp salted roasted peanuts, roughly chopped

Put the noodles in a large bowl and pour over boiling water. Add ½ tsp salt, leave for about four minutes until al dente, then rinse well in cold water and drain thoroughly.

Set out all the ingredients within easy reach of a clean, dry chopping board. Fill a wide, shallow bowl with warm water. Place one spring roll wrapper in the bowl and let it soak until limp, about 5 seconds.

Lay the wrapper down flat on your work surface. In the upper center section of the wrapper, place one piece of lettuce and a small clump of rice noodells. In a compact vertical line, arrange few piece of the carrot, cucumber, and one piece of avocado. Top with two or three slices of beef and with a line of herb leaves such as mint, basil and coriander. Finish with two slices of fresh chili.

Bring the bottom edge of the wrapper tightly up over the filling, and then fold the sides in over it. Continue to roll up tightly and place on a plate, join-side down. Cover rolls with lettuce leaves to keep them fresh.

Once all the rolls are made, make the sauce or use ready made Hoisin Sauce.
For a dipping sauce whisk the sugar into the lime juice to dissolve, then add the remaining ingredients. Adjust to taste if necessary.

Vietnamese Fresh Summer Rolls with Hoisin Sauce
Läs hela inlägget »
Tags: vegetarian

Last time for dinner I had a couple from India. My living room is connected to kitchen and there I had many eggplants lying on the trey, waiting for being cooked. Mau asked me what do I do with eggplants and I start to tell her about all different dishes, mainly Italian and Turkish where I use them a lot. She explained that she cooks Baigan Bharta and is so simple and delicious. The name was not at all familiar for me so I asked her to write the name on the paper and all needed ingredients (tomatoes, onion, garlic, coriander leaves, turmeric powder and eggplants). I could not believe my eyes only 6 ingredients, that’s it! Finally she said I need the eggplant to be roasted. With this argument I was convince that I will love this dish. I do not have to spend 1 h frying eggplants which is great!

As I mention before the name “Bharta” was not familiar to me so I start to do some research where I found out that the word “Bharta” refers to dishes in which the ingredients (vegetables) are mashed either before or after the dish is prepared. I learned from my Indian friends that Indian kitchen can differ a lot from region to region. Bhartas are largely North Indian in origin and are made from all sorts vegetables.

The evening before I did Baigan Bharta I roasted eggplants in the oven, 200 C for around 1 h till all the skin on the eggplant is charred and the inner flesh looks really soft. I left them to cool down and just before I went to sleep I had my last session with those beautiful roasted eggplants; I peel off and discard the charred skin. Then I chopped them and moved to the fridge.

Next day it was just to fry all the ingredients and serve with rice. It took me 15 minutes and the dinner was ready. My son was in heaven when he tried it. He told me that I have to stop cooking so delicious food ;). I do not understand should I stop cooking delicious food and just cook good food ;)!Not possible!

4 servings

3 medium-sized roasted eggplants
2 medium-sized tomatoes chopped fine
1 yellow onion, chopped
2 tbsps canola cooking oil
1 tsp turmeric powder
2 cloves garlic chopped very fine
2 tbsps finely chopped fresh green coriander
salt and pepper to taste

Heat the canola oil in a medium-size nonstick skillet.Add the chopped onions and fry them till soft around 5 minutes. Add the garlic and turmeric powder and fry for one more minute.

Add the tomato and stir well while cooking for 3-5 minutes. Sprinkle a little water if needed.

Add the eggplant and mix well and cook for 3 minutes. Add the chopped fresh coriander and stir. Cook another minute and turn off the heat.

Serve hot with Chapatis (Indian flatbread) and Rice. The recipe for Chapatis will come soon!
Let me know if you like it ;) Thank you Mou for a great recipe.

Baigan (Brinja) Bharta
Läs hela inlägget »
Tags: vegetarian

Cooking Indian Food might be challenging in many ways. It is time-consuming, seems rather complicated with many spices and offers many tears while chopping onions. However once you try to cook it you will discover new flavors and vegetarian food becomes so tasty and good thanks to all exotic spices. You need to buy some Indian spices like Garam Masala, Coriander, Cumin, Turmeric Powder, Fennel seeds and you are ready for cooking. This summer I was privileged to learn some tricks about Indian food from Indian Chef Rajendra Rawat. Before we started cooking he gave me a sack of 20 kg onions and 5 kg of garlic to peal. I did it and it felt like I passed the test then it was just to cook. He showed me how to make the base for all Indian sauces and of course we used lots and lots of onion. I had great fun with Chef Rajendra Rawat  and I hope it is was not the last cooking session because I have so much to learn from him.
Today I cooked Cauliflower Cashew Masala and served it with basmati rise. I had also some baked eggplants which I fried with onion, garlic and chopped tomatoes. At the end I just added chopped cilantro, more about it Baigan Bharta soon.  
 

Cauliflower Cashew Masala

4 servings

Ingredients
500 g cauliflower cut into bite size florets
1 tsp salt
1/2 turmeric powder

Masala 
2 tblspn vegetable oil
1 tsp fennel seeds
1 large onion sliced thinly
2 large chopped tomatoes 
2 tsp chili powder
1 tblspn coriander powder
1 tsp garam masala powder 
1 tsp turmeric powder
4 tblspn finely chopped cilantro 
Salt to taste

Grinding
2 dl grated coconut
2 tsp fennel seeds
1 tblspn cinnamon powder
10 to 15 cashewnuts
1/2 cup water or as needed to make smooth paste

In a saucepan take chopped cleaned cauliflower and cover it with water. Add in salt and turmeric powder. Bring it to boil and cook for 5 minutes till cauliflower is cooked. Drain and set aside.

Take grinding ingredients in a blender and add enough water to make into a smooth puree. Set aside till use.

Heat oil in a skillet. Add in fennel seeds and let it splatter. Add in onions and cook till it turns golden. Add in chopped tomatoes and cook till it gets thick, around 10-15 minutes. Add in salt and spice powders and cook for a minute.

Add in the cooked cauliflower and mix well with the masala. Cover this and simmer on a low flame for 5 minutes. Add in the ground masala and some water if needed. Mix this and cover again. Cook for around 8 to 10 minutes on a very low flame till the masala is thick. Just before serving add chopped cilantro leaves and serve with basmati rice.

 

Cauliflower Cashew Masala
Läs hela inlägget »
Tags: vegetarian

Mexican Cooking Class

Friday morning on my way to the Scandinavian Church in Sao Paulo to run Mexican cooking session. This time Kasia Smith is going to help me and she is going to share her knowledge about Mexican food. We have many dishes which we are going to cook; Chicken Tinga Taco, Vegetarian Encheladas, Salsa Pico de Galo, Homemade Flour Tortillas and we will finish with Mexican Brownies. So exciting!

This is what one of my students wrote about Mexican cooking class "Thanks Agnieszka and Kasia!! We learned a lot! We had a great spicy lunch together and a truly amazing dessert... oh yumm, chilli and chocolate together!! 

Here comes some recipes. Have a nice weekend.

Chicken Tinga Tacos

10-12 tacos

1,5 kg trimmed, skinless, bone-in chicken thighs
4 tablespoons of olive oil
2 limes
salt and freshly ground black peppar
1 large onion, thinly sliced
6 large garlic cloves, minced
6 tomatoes, cored, peeled and roughly chooped
3-4 tablespoons of chopped chipotle in adobo sauce
2 1/2 cups chicken, beef or vegetable broth
corn or flour tortillas

Toppings

salsa
cabbage
red onion, fresh or pickled
cilantro
sour cream
avocado or quacamole

Mix together olive oil, lime juice and half of the garlic. Add chicken. Season with salt and pepper and let it marinate for an hour.

Heat the olive oil in a large nonstick skillet. Add chicken to the skillet and cook over moderately high heat, turning once, until browned, about 12 minutes. Transfer the chicken to a 9-by-13-inch baking dish and pour of the fat from the skillet.

Add more olive oil to the same skillet, add onion. Cook over moderately high heat, stirring occasionally, until the onion is lightly browned and softened, 5 minutes. Add the garlic and cook until fragrant, 2 minutes. Add the tomatoes, the chipotles and the broth and bring to boil. Simmer over moderate heat, stirring occasionally, until thickened and slightly reduced, 20 minutes.

Preheat the oven 180 C. Transfer sauce to a blender. Puree until smooth and season with salt and peppar. Pour the sauce over the chicken. Bake the chicken uncovered in the center of the oven for about 45 minutes, until the meat is tender and the sauce is very thick and darkened around the edges. If the sauce still appears watery after 45 minutes, take the chicken out and return sauce to the oven for a little bit longer. You do not want to overcook your chicken!

Remove the chicken from the sauce and shred the meat; discard the bones. Return the chicken meat to the sauce and mix well.

Spoon chicken onto each tortilla and garnish the chicken tacos with desirable toppings.

Source:Kasia Smith

Läs hela inlägget »
Tags: chicken

6 dl

5 large Roma tomatoes, whole
1 serrano or jalapeno chile, whole
2 cloves garlic, skin on
1/2 medium red onion, cut into 1 inch wedges
1 1/2 cup of cilantro leaves
1 chipotle chili in adobo sauce
juice of 1-2 limes, or to taste
salt to taste

Turn the fan over your stove on. Put a piece of aluminium foil in a heavy saute pan (preferably cast iron) and set it over medium-high heat. Place the whole tomatoes, jalapeno chile, garlic cloves and onion in the pan and dry-roast them on all sides until well charred and soft. The garlic, chiles and onion will be done sooner, the tomatoes may take 10 minutes longer to cook.
Peel the garlic, stem and seed the chile. Place the tomatoes, garlic, chile, onion in a blender. Add cilantro, chipotle chili and lime juice. Pulse until the salsa is smooth. Season with salt. The salsa will keep refrigerated for several days. Taste and reseason after it chills.
 

Läs hela inlägget »
Tags: salsa

5 dl

3 ripe medium tomatoes or 2 cups little tomatoes, diced
1/2 small red onion, finaly diced
1 jalapeno, stemmed, seeded and minced
1 garlic clove minced
1/2 cup fresh cilantro leaves
juice of 2 limes or to taste
3 table spoons of olive oil
salt and freshly ground peppar to taste

Combine all the ingredients in a bowl and mix it well together. Cover and let stand for one hour to allow the flavors to marry.

Source: Kasia Smith

Läs hela inlägget »
Tags: salsa

16 tortillas

375 g flour
1 teaspoon salt
1 teaspoon baking powder
0,8 dl vegetable oil
2,5 dl warm water

If using stand mixer: combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begings to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth. Transfer to the well floured surface.

If using hand mixer: combine flour, salt and baking powder in the bowl. Add water and oil and using dough attachments of the mixer mix until dough comes together. Turn the dough onto the well floured work surface and knead a dough until nice and smooth.

Divide dough in half, the in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.

After rest period, heat a large pan. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Do not stack uncooked tortillas on top of each other or they will get soggy. 

When pan is very hot, place one dough circle into pan and allow to fry about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. Flip to other side and fry for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container lined with paper towel. This will keep them soft and pliable.

Source: Kasia Smith
 

Läs hela inlägget »
Tags: bread
Vegetables Vegetables

6-8 servings

Sauce

3 each of guajiilo and ancho chiles, stemmed and seeded
7 dl water
1 medium onion, quartered
3 large garlic cloves
6-8 tomatoes
1 tablespoon ground cumin
1 1/2 tablespoons ground coriander
1/2 teaspoon dried oregano, preferably Mexican
salt and freshly ground pepper

Enchiladas

3 tablespoons of olive oil
1 large onion, thinly sliced
1 red bell pepper diced
1 green bell pepper diced
1 tablespoon ground cumin
1 tablespoon oregano
fresh lime juice to taste
2 cups cooked black or pinto beans
1 cup chopped cilantro
1/4 cup of enchilada sauce
1/4 cup of salsa
4 cups mild cheese (mozzarella, mild cheddar, Monterey Jack), shredded
salt and freshly ground pepper
12 corn tortillas

Toppings

green cabbage
sour cream
cilantro
salsa
avocado
fresh jalapeno pepper
red onion

Boid the water. Add chilies and boil for 2-3 minutes. Using a slotted spoon, transfer the chiles to a blender. Add 2 1/2 dl of the chile soaking liquid, the onion, garlic, tomatoes, cumin, coriander and oregano and puree.

Strain the red chile sauce through a fine mesh sieve into the saucepan, pressing and scraping to remove the skins and any stray seeds. Cook, stirring occasionally, until the sauce is slightly reduced, about 15 minutes. Season with salt and pepper. Spoon about 1 cup of the sauce into the bottom of 10 by 15 inches baking dish.

Preheat the overn to 180 C. In a large skillet, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add bell peppers, cumin, coriander, oregano and lime juice, cook until bell peppers are softened, about 5 minutes. Stir in the beans, cilantro and enchilada sauce and salsa. Cook for another 5 minutes. Let it cool slightly and stir in half of the cheese.

Prepare work surface for rolling enchiladas, large cutting board, or baking sheet works just fine. Preheat the cast iron skillet, add a little bif of vegetable oil and fry tortilla about 10 seconds per side. Dip tortilla in the enchilada sauce and put it on the work surface. Spoon the filling onto tortilla and roll up into a tight tube. Place the tube in the baking dish, seam side down. Repeat all the steps with other tortillas. Spoon the remaining chile sauce on top, spreading it to cover
the enchiladas. Sprinkle with the remaining cheese. 

Cover the enchiladas with foil and bake for 45 minutes, until heated through and bubbling, remove the foil halfway through cooking. Let the enchiladas cool for 10 minutes. Serve with desirable toppings. 

Bon Appétit

Source: Kasia Smith

Läs hela inlägget »
Tags: vegetarian
Mexican Brownies

140 g unsalted butter, cut into 1-inch pieces
250 g sugar
90 g natural unsweetened cocoa powder
1 teaspoon cinnamon
1/4 tsp cayenne pepper
1 tsp vanilla extract
2 large eggs
40 g unbleached all purpose flour
1 cup walnut pieces

Position rack in bottom third of oven; preheat to 160 C. Line 8*8*2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with butter.

In a bowl mix sugar, coco powder, salt, cayenne pepper and cinnamon.

Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add the dry ingredients from the bowl and vanilla. Stir to blend. Let cool 5 minutes (mixture will still be hot).

Add eggs to hot mixture one at the time, beating vigorously to blen after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crubs attached), about 25 minutes. Cool in pan or rack.

Using foil overhang, lift brownies from pan. Cut into four strips. Cut each strip crosswise into four brownies.

Enjoy this amayzing combination of cacao and spicy touch of cayenne pepper. I just warn you it is so addicting ;)!

Source: Kasia Smith

Läs hela inlägget »
Tags: dessert

Chef André Magalhães has created Taberna da Rua das Flores a tiny little tavern serving some of the most inspiring and creative cooking in Lisbon. I had the opportunity to work there for two weeks with his great staff and learned more than that I could ever imagine. Together with Chef Bruno I assisted in preparation of more than 50 dishes, asked 1000 questions, learned new flavors and cooking methods as well as I made lots of notes. My journey with Portuguese food had already started in Brazil, São Paulo. I was always dreaming about coming to Portugal and to learn more. Thank you Chef André for giving me that opportunity! Thank you Chef Bruno for your support and all fantastic staff of Taberna da Rua das Flores for such a warm welcome! I admire all of you for your hard and dedicated work and I understand why there is always a queue outside the door to the Taberna.

2014 > 08

Once you try these little delicacies you will love them. I still feel spicy chili on my lips and the taste of crunchy raw vegetables, fresh aromatic mints and coriander leaves and gentle noodles ...just simply stuffed into rice wrapper. It is up to you what kind of filling you will use. Today I did some roles with only vegetables and some of them have additionally slices of fried beef. When I lived in Sweden I used to make them with pork, usually belly – cooked and then thinly sliced. To make the taste even more substantial I used to add some cooked shrimps. The combination of ingredients; freshly cooked shrimps and pork together with crunchy vegetables created unforgettable taste. My suggestion is that you should try different types of ingredients and I am sure you will find your favorite. Good Luck!
 

Vietnamese Fresh Summer Rolls with Hoisin Sauce

8 servings

200 g lightly fried and sliced beef tenderloin
1 block of rice noodles
8 leaf lettuce
4 sprigs of mint, leaves picked
4 sprigs of coriander
4 sprigs basil leaves (optional)
1 carrot, cut into thin matchsticks
¼ cucumber, cut into thin matchsticks
1 ripe avocado, sliced lengthwise into 8 even pieces
8 rice paper wrappers
2 chili, finely sliced

Hoisin Sauce or Dipping sauce:

1 tbsp sugar
2 tbsp lime juice
1 tbsp fish sauce
1 garlic clove, crushed
1 chili, finely sliced
4 tbsp salted roasted peanuts, roughly chopped

Put the noodles in a large bowl and pour over boiling water. Add ½ tsp salt, leave for about four minutes until al dente, then rinse well in cold water and drain thoroughly.

Set out all the ingredients within easy reach of a clean, dry chopping board. Fill a wide, shallow bowl with warm water. Place one spring roll wrapper in the bowl and let it soak until limp, about 5 seconds.

Lay the wrapper down flat on your work surface. In the upper center section of the wrapper, place one piece of lettuce and a small clump of rice noodells. In a compact vertical line, arrange few piece of the carrot, cucumber, and one piece of avocado. Top with two or three slices of beef and with a line of herb leaves such as mint, basil and coriander. Finish with two slices of fresh chili.

Bring the bottom edge of the wrapper tightly up over the filling, and then fold the sides in over it. Continue to roll up tightly and place on a plate, join-side down. Cover rolls with lettuce leaves to keep them fresh.

Once all the rolls are made, make the sauce or use ready made Hoisin Sauce.
For a dipping sauce whisk the sugar into the lime juice to dissolve, then add the remaining ingredients. Adjust to taste if necessary.

Vietnamese Fresh Summer Rolls with Hoisin Sauce
Läs hela inlägget »
Tags: vegetarian

Last time for dinner I had a couple from India. My living room is connected to kitchen and there I had many eggplants lying on the trey, waiting for being cooked. Mau asked me what do I do with eggplants and I start to tell her about all different dishes, mainly Italian and Turkish where I use them a lot. She explained that she cooks Baigan Bharta and is so simple and delicious. The name was not at all familiar for me so I asked her to write the name on the paper and all needed ingredients (tomatoes, onion, garlic, coriander leaves, turmeric powder and eggplants). I could not believe my eyes only 6 ingredients, that’s it! Finally she said I need the eggplant to be roasted. With this argument I was convince that I will love this dish. I do not have to spend 1 h frying eggplants which is great!

As I mention before the name “Bharta” was not familiar to me so I start to do some research where I found out that the word “Bharta” refers to dishes in which the ingredients (vegetables) are mashed either before or after the dish is prepared. I learned from my Indian friends that Indian kitchen can differ a lot from region to region. Bhartas are largely North Indian in origin and are made from all sorts vegetables.

The evening before I did Baigan Bharta I roasted eggplants in the oven, 200 C for around 1 h till all the skin on the eggplant is charred and the inner flesh looks really soft. I left them to cool down and just before I went to sleep I had my last session with those beautiful roasted eggplants; I peel off and discard the charred skin. Then I chopped them and moved to the fridge.

Next day it was just to fry all the ingredients and serve with rice. It took me 15 minutes and the dinner was ready. My son was in heaven when he tried it. He told me that I have to stop cooking so delicious food ;). I do not understand should I stop cooking delicious food and just cook good food ;)!Not possible!

4 servings

3 medium-sized roasted eggplants
2 medium-sized tomatoes chopped fine
1 yellow onion, chopped
2 tbsps canola cooking oil
1 tsp turmeric powder
2 cloves garlic chopped very fine
2 tbsps finely chopped fresh green coriander
salt and pepper to taste

Heat the canola oil in a medium-size nonstick skillet.Add the chopped onions and fry them till soft around 5 minutes. Add the garlic and turmeric powder and fry for one more minute.

Add the tomato and stir well while cooking for 3-5 minutes. Sprinkle a little water if needed.

Add the eggplant and mix well and cook for 3 minutes. Add the chopped fresh coriander and stir. Cook another minute and turn off the heat.

Serve hot with Chapatis (Indian flatbread) and Rice. The recipe for Chapatis will come soon!
Let me know if you like it ;) Thank you Mou for a great recipe.

Baigan (Brinja) Bharta
Läs hela inlägget »
Tags: vegetarian

Cooking Indian Food might be challenging in many ways. It is time-consuming, seems rather complicated with many spices and offers many tears while chopping onions. However once you try to cook it you will discover new flavors and vegetarian food becomes so tasty and good thanks to all exotic spices. You need to buy some Indian spices like Garam Masala, Coriander, Cumin, Turmeric Powder, Fennel seeds and you are ready for cooking. This summer I was privileged to learn some tricks about Indian food from Indian Chef Rajendra Rawat. Before we started cooking he gave me a sack of 20 kg onions and 5 kg of garlic to peal. I did it and it felt like I passed the test then it was just to cook. He showed me how to make the base for all Indian sauces and of course we used lots and lots of onion. I had great fun with Chef Rajendra Rawat  and I hope it is was not the last cooking session because I have so much to learn from him.
Today I cooked Cauliflower Cashew Masala and served it with basmati rise. I had also some baked eggplants which I fried with onion, garlic and chopped tomatoes. At the end I just added chopped cilantro, more about it Baigan Bharta soon.  
 

Cauliflower Cashew Masala

4 servings

Ingredients
500 g cauliflower cut into bite size florets
1 tsp salt
1/2 turmeric powder

Masala 
2 tblspn vegetable oil
1 tsp fennel seeds
1 large onion sliced thinly
2 large chopped tomatoes 
2 tsp chili powder
1 tblspn coriander powder
1 tsp garam masala powder 
1 tsp turmeric powder
4 tblspn finely chopped cilantro 
Salt to taste

Grinding
2 dl grated coconut
2 tsp fennel seeds
1 tblspn cinnamon powder
10 to 15 cashewnuts
1/2 cup water or as needed to make smooth paste

In a saucepan take chopped cleaned cauliflower and cover it with water. Add in salt and turmeric powder. Bring it to boil and cook for 5 minutes till cauliflower is cooked. Drain and set aside.

Take grinding ingredients in a blender and add enough water to make into a smooth puree. Set aside till use.

Heat oil in a skillet. Add in fennel seeds and let it splatter. Add in onions and cook till it turns golden. Add in chopped tomatoes and cook till it gets thick, around 10-15 minutes. Add in salt and spice powders and cook for a minute.

Add in the cooked cauliflower and mix well with the masala. Cover this and simmer on a low flame for 5 minutes. Add in the ground masala and some water if needed. Mix this and cover again. Cook for around 8 to 10 minutes on a very low flame till the masala is thick. Just before serving add chopped cilantro leaves and serve with basmati rice.

 

Cauliflower Cashew Masala
Läs hela inlägget »
Tags: vegetarian

Mexican Cooking Class

Friday morning on my way to the Scandinavian Church in Sao Paulo to run Mexican cooking session. This time Kasia Smith is going to help me and she is going to share her knowledge about Mexican food. We have many dishes which we are going to cook; Chicken Tinga Taco, Vegetarian Encheladas, Salsa Pico de Galo, Homemade Flour Tortillas and we will finish with Mexican Brownies. So exciting!

This is what one of my students wrote about Mexican cooking class "Thanks Agnieszka and Kasia!! We learned a lot! We had a great spicy lunch together and a truly amazing dessert... oh yumm, chilli and chocolate together!! 

Here comes some recipes. Have a nice weekend.

Chicken Tinga Tacos

10-12 tacos

1,5 kg trimmed, skinless, bone-in chicken thighs
4 tablespoons of olive oil
2 limes
salt and freshly ground black peppar
1 large onion, thinly sliced
6 large garlic cloves, minced
6 tomatoes, cored, peeled and roughly chooped
3-4 tablespoons of chopped chipotle in adobo sauce
2 1/2 cups chicken, beef or vegetable broth
corn or flour tortillas

Toppings

salsa
cabbage
red onion, fresh or pickled
cilantro
sour cream
avocado or quacamole

Mix together olive oil, lime juice and half of the garlic. Add chicken. Season with salt and pepper and let it marinate for an hour.

Heat the olive oil in a large nonstick skillet. Add chicken to the skillet and cook over moderately high heat, turning once, until browned, about 12 minutes. Transfer the chicken to a 9-by-13-inch baking dish and pour of the fat from the skillet.

Add more olive oil to the same skillet, add onion. Cook over moderately high heat, stirring occasionally, until the onion is lightly browned and softened, 5 minutes. Add the garlic and cook until fragrant, 2 minutes. Add the tomatoes, the chipotles and the broth and bring to boil. Simmer over moderate heat, stirring occasionally, until thickened and slightly reduced, 20 minutes.

Preheat the oven 180 C. Transfer sauce to a blender. Puree until smooth and season with salt and peppar. Pour the sauce over the chicken. Bake the chicken uncovered in the center of the oven for about 45 minutes, until the meat is tender and the sauce is very thick and darkened around the edges. If the sauce still appears watery after 45 minutes, take the chicken out and return sauce to the oven for a little bit longer. You do not want to overcook your chicken!

Remove the chicken from the sauce and shred the meat; discard the bones. Return the chicken meat to the sauce and mix well.

Spoon chicken onto each tortilla and garnish the chicken tacos with desirable toppings.

Source:Kasia Smith

Läs hela inlägget »
Tags: chicken

6 dl

5 large Roma tomatoes, whole
1 serrano or jalapeno chile, whole
2 cloves garlic, skin on
1/2 medium red onion, cut into 1 inch wedges
1 1/2 cup of cilantro leaves
1 chipotle chili in adobo sauce
juice of 1-2 limes, or to taste
salt to taste

Turn the fan over your stove on. Put a piece of aluminium foil in a heavy saute pan (preferably cast iron) and set it over medium-high heat. Place the whole tomatoes, jalapeno chile, garlic cloves and onion in the pan and dry-roast them on all sides until well charred and soft. The garlic, chiles and onion will be done sooner, the tomatoes may take 10 minutes longer to cook.
Peel the garlic, stem and seed the chile. Place the tomatoes, garlic, chile, onion in a blender. Add cilantro, chipotle chili and lime juice. Pulse until the salsa is smooth. Season with salt. The salsa will keep refrigerated for several days. Taste and reseason after it chills.
 

Läs hela inlägget »
Tags: salsa

5 dl

3 ripe medium tomatoes or 2 cups little tomatoes, diced
1/2 small red onion, finaly diced
1 jalapeno, stemmed, seeded and minced
1 garlic clove minced
1/2 cup fresh cilantro leaves
juice of 2 limes or to taste
3 table spoons of olive oil
salt and freshly ground peppar to taste

Combine all the ingredients in a bowl and mix it well together. Cover and let stand for one hour to allow the flavors to marry.

Source: Kasia Smith

Läs hela inlägget »
Tags: salsa

16 tortillas

375 g flour
1 teaspoon salt
1 teaspoon baking powder
0,8 dl vegetable oil
2,5 dl warm water

If using stand mixer: combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begings to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth. Transfer to the well floured surface.

If using hand mixer: combine flour, salt and baking powder in the bowl. Add water and oil and using dough attachments of the mixer mix until dough comes together. Turn the dough onto the well floured work surface and knead a dough until nice and smooth.

Divide dough in half, the in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.

After rest period, heat a large pan. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Do not stack uncooked tortillas on top of each other or they will get soggy. 

When pan is very hot, place one dough circle into pan and allow to fry about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. Flip to other side and fry for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container lined with paper towel. This will keep them soft and pliable.

Source: Kasia Smith
 

Läs hela inlägget »
Tags: bread
Vegetables Vegetables

6-8 servings

Sauce

3 each of guajiilo and ancho chiles, stemmed and seeded
7 dl water
1 medium onion, quartered
3 large garlic cloves
6-8 tomatoes
1 tablespoon ground cumin
1 1/2 tablespoons ground coriander
1/2 teaspoon dried oregano, preferably Mexican
salt and freshly ground pepper

Enchiladas

3 tablespoons of olive oil
1 large onion, thinly sliced
1 red bell pepper diced
1 green bell pepper diced
1 tablespoon ground cumin
1 tablespoon oregano
fresh lime juice to taste
2 cups cooked black or pinto beans
1 cup chopped cilantro
1/4 cup of enchilada sauce
1/4 cup of salsa
4 cups mild cheese (mozzarella, mild cheddar, Monterey Jack), shredded
salt and freshly ground pepper
12 corn tortillas

Toppings

green cabbage
sour cream
cilantro
salsa
avocado
fresh jalapeno pepper
red onion

Boid the water. Add chilies and boil for 2-3 minutes. Using a slotted spoon, transfer the chiles to a blender. Add 2 1/2 dl of the chile soaking liquid, the onion, garlic, tomatoes, cumin, coriander and oregano and puree.

Strain the red chile sauce through a fine mesh sieve into the saucepan, pressing and scraping to remove the skins and any stray seeds. Cook, stirring occasionally, until the sauce is slightly reduced, about 15 minutes. Season with salt and pepper. Spoon about 1 cup of the sauce into the bottom of 10 by 15 inches baking dish.

Preheat the overn to 180 C. In a large skillet, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add bell peppers, cumin, coriander, oregano and lime juice, cook until bell peppers are softened, about 5 minutes. Stir in the beans, cilantro and enchilada sauce and salsa. Cook for another 5 minutes. Let it cool slightly and stir in half of the cheese.

Prepare work surface for rolling enchiladas, large cutting board, or baking sheet works just fine. Preheat the cast iron skillet, add a little bif of vegetable oil and fry tortilla about 10 seconds per side. Dip tortilla in the enchilada sauce and put it on the work surface. Spoon the filling onto tortilla and roll up into a tight tube. Place the tube in the baking dish, seam side down. Repeat all the steps with other tortillas. Spoon the remaining chile sauce on top, spreading it to cover
the enchiladas. Sprinkle with the remaining cheese. 

Cover the enchiladas with foil and bake for 45 minutes, until heated through and bubbling, remove the foil halfway through cooking. Let the enchiladas cool for 10 minutes. Serve with desirable toppings. 

Bon Appétit

Source: Kasia Smith

Läs hela inlägget »
Tags: vegetarian
Mexican Brownies

140 g unsalted butter, cut into 1-inch pieces
250 g sugar
90 g natural unsweetened cocoa powder
1 teaspoon cinnamon
1/4 tsp cayenne pepper
1 tsp vanilla extract
2 large eggs
40 g unbleached all purpose flour
1 cup walnut pieces

Position rack in bottom third of oven; preheat to 160 C. Line 8*8*2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with butter.

In a bowl mix sugar, coco powder, salt, cayenne pepper and cinnamon.

Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add the dry ingredients from the bowl and vanilla. Stir to blend. Let cool 5 minutes (mixture will still be hot).

Add eggs to hot mixture one at the time, beating vigorously to blen after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crubs attached), about 25 minutes. Cool in pan or rack.

Using foil overhang, lift brownies from pan. Cut into four strips. Cut each strip crosswise into four brownies.

Enjoy this amayzing combination of cacao and spicy touch of cayenne pepper. I just warn you it is so addicting ;)!

Source: Kasia Smith

Läs hela inlägget »
Tags: dessert

2014 > 08

Once you try these little delicacies you will love them. I still feel spicy chili on my lips and the taste of crunchy raw vegetables, fresh aromatic mints and coriander leaves and gentle noodles ...just simply stuffed into rice wrapper. It is up to you what kind of filling you will use. Today I did some roles with only vegetables and some of them have additionally slices of fried beef. When I lived in Sweden I used to make them with pork, usually belly – cooked and then thinly sliced. To make the taste even more substantial I used to add some cooked shrimps. The combination of ingredients; freshly cooked shrimps and pork together with crunchy vegetables created unforgettable taste. My suggestion is that you should try different types of ingredients and I am sure you will find your favorite. Good Luck!
 

Vietnamese Fresh Summer Rolls with Hoisin Sauce

8 servings

200 g lightly fried and sliced beef tenderloin
1 block of rice noodles
8 leaf lettuce
4 sprigs of mint, leaves picked
4 sprigs of coriander
4 sprigs basil leaves (optional)
1 carrot, cut into thin matchsticks
¼ cucumber, cut into thin matchsticks
1 ripe avocado, sliced lengthwise into 8 even pieces
8 rice paper wrappers
2 chili, finely sliced

Hoisin Sauce or Dipping sauce:

1 tbsp sugar
2 tbsp lime juice
1 tbsp fish sauce
1 garlic clove, crushed
1 chili, finely sliced
4 tbsp salted roasted peanuts, roughly chopped

Put the noodles in a large bowl and pour over boiling water. Add ½ tsp salt, leave for about four minutes until al dente, then rinse well in cold water and drain thoroughly.

Set out all the ingredients within easy reach of a clean, dry chopping board. Fill a wide, shallow bowl with warm water. Place one spring roll wrapper in the bowl and let it soak until limp, about 5 seconds.

Lay the wrapper down flat on your work surface. In the upper center section of the wrapper, place one piece of lettuce and a small clump of rice noodells. In a compact vertical line, arrange few piece of the carrot, cucumber, and one piece of avocado. Top with two or three slices of beef and with a line of herb leaves such as mint, basil and coriander. Finish with two slices of fresh chili.

Bring the bottom edge of the wrapper tightly up over the filling, and then fold the sides in over it. Continue to roll up tightly and place on a plate, join-side down. Cover rolls with lettuce leaves to keep them fresh.

Once all the rolls are made, make the sauce or use ready made Hoisin Sauce.
For a dipping sauce whisk the sugar into the lime juice to dissolve, then add the remaining ingredients. Adjust to taste if necessary.

Vietnamese Fresh Summer Rolls with Hoisin Sauce
Läs hela inlägget »
Tags: vegetarian

Last time for dinner I had a couple from India. My living room is connected to kitchen and there I had many eggplants lying on the trey, waiting for being cooked. Mau asked me what do I do with eggplants and I start to tell her about all different dishes, mainly Italian and Turkish where I use them a lot. She explained that she cooks Baigan Bharta and is so simple and delicious. The name was not at all familiar for me so I asked her to write the name on the paper and all needed ingredients (tomatoes, onion, garlic, coriander leaves, turmeric powder and eggplants). I could not believe my eyes only 6 ingredients, that’s it! Finally she said I need the eggplant to be roasted. With this argument I was convince that I will love this dish. I do not have to spend 1 h frying eggplants which is great!

As I mention before the name “Bharta” was not familiar to me so I start to do some research where I found out that the word “Bharta” refers to dishes in which the ingredients (vegetables) are mashed either before or after the dish is prepared. I learned from my Indian friends that Indian kitchen can differ a lot from region to region. Bhartas are largely North Indian in origin and are made from all sorts vegetables.

The evening before I did Baigan Bharta I roasted eggplants in the oven, 200 C for around 1 h till all the skin on the eggplant is charred and the inner flesh looks really soft. I left them to cool down and just before I went to sleep I had my last session with those beautiful roasted eggplants; I peel off and discard the charred skin. Then I chopped them and moved to the fridge.

Next day it was just to fry all the ingredients and serve with rice. It took me 15 minutes and the dinner was ready. My son was in heaven when he tried it. He told me that I have to stop cooking so delicious food ;). I do not understand should I stop cooking delicious food and just cook good food ;)!Not possible!

4 servings

3 medium-sized roasted eggplants
2 medium-sized tomatoes chopped fine
1 yellow onion, chopped
2 tbsps canola cooking oil
1 tsp turmeric powder
2 cloves garlic chopped very fine
2 tbsps finely chopped fresh green coriander
salt and pepper to taste

Heat the canola oil in a medium-size nonstick skillet.Add the chopped onions and fry them till soft around 5 minutes. Add the garlic and turmeric powder and fry for one more minute.

Add the tomato and stir well while cooking for 3-5 minutes. Sprinkle a little water if needed.

Add the eggplant and mix well and cook for 3 minutes. Add the chopped fresh coriander and stir. Cook another minute and turn off the heat.

Serve hot with Chapatis (Indian flatbread) and Rice. The recipe for Chapatis will come soon!
Let me know if you like it ;) Thank you Mou for a great recipe.

Baigan (Brinja) Bharta
Läs hela inlägget »
Tags: vegetarian

Cooking Indian Food might be challenging in many ways. It is time-consuming, seems rather complicated with many spices and offers many tears while chopping onions. However once you try to cook it you will discover new flavors and vegetarian food becomes so tasty and good thanks to all exotic spices. You need to buy some Indian spices like Garam Masala, Coriander, Cumin, Turmeric Powder, Fennel seeds and you are ready for cooking. This summer I was privileged to learn some tricks about Indian food from Indian Chef Rajendra Rawat. Before we started cooking he gave me a sack of 20 kg onions and 5 kg of garlic to peal. I did it and it felt like I passed the test then it was just to cook. He showed me how to make the base for all Indian sauces and of course we used lots and lots of onion. I had great fun with Chef Rajendra Rawat  and I hope it is was not the last cooking session because I have so much to learn from him.
Today I cooked Cauliflower Cashew Masala and served it with basmati rise. I had also some baked eggplants which I fried with onion, garlic and chopped tomatoes. At the end I just added chopped cilantro, more about it Baigan Bharta soon.  
 

Cauliflower Cashew Masala

4 servings

Ingredients
500 g cauliflower cut into bite size florets
1 tsp salt
1/2 turmeric powder

Masala 
2 tblspn vegetable oil
1 tsp fennel seeds
1 large onion sliced thinly
2 large chopped tomatoes 
2 tsp chili powder
1 tblspn coriander powder
1 tsp garam masala powder 
1 tsp turmeric powder
4 tblspn finely chopped cilantro 
Salt to taste

Grinding
2 dl grated coconut
2 tsp fennel seeds
1 tblspn cinnamon powder
10 to 15 cashewnuts
1/2 cup water or as needed to make smooth paste

In a saucepan take chopped cleaned cauliflower and cover it with water. Add in salt and turmeric powder. Bring it to boil and cook for 5 minutes till cauliflower is cooked. Drain and set aside.

Take grinding ingredients in a blender and add enough water to make into a smooth puree. Set aside till use.

Heat oil in a skillet. Add in fennel seeds and let it splatter. Add in onions and cook till it turns golden. Add in chopped tomatoes and cook till it gets thick, around 10-15 minutes. Add in salt and spice powders and cook for a minute.

Add in the cooked cauliflower and mix well with the masala. Cover this and simmer on a low flame for 5 minutes. Add in the ground masala and some water if needed. Mix this and cover again. Cook for around 8 to 10 minutes on a very low flame till the masala is thick. Just before serving add chopped cilantro leaves and serve with basmati rice.

 

Cauliflower Cashew Masala
Läs hela inlägget »
Tags: vegetarian

Mexican Cooking Class

Friday morning on my way to the Scandinavian Church in Sao Paulo to run Mexican cooking session. This time Kasia Smith is going to help me and she is going to share her knowledge about Mexican food. We have many dishes which we are going to cook; Chicken Tinga Taco, Vegetarian Encheladas, Salsa Pico de Galo, Homemade Flour Tortillas and we will finish with Mexican Brownies. So exciting!

This is what one of my students wrote about Mexican cooking class "Thanks Agnieszka and Kasia!! We learned a lot! We had a great spicy lunch together and a truly amazing dessert... oh yumm, chilli and chocolate together!! 

Here comes some recipes. Have a nice weekend.

Chicken Tinga Tacos

10-12 tacos

1,5 kg trimmed, skinless, bone-in chicken thighs
4 tablespoons of olive oil
2 limes
salt and freshly ground black peppar
1 large onion, thinly sliced
6 large garlic cloves, minced
6 tomatoes, cored, peeled and roughly chooped
3-4 tablespoons of chopped chipotle in adobo sauce
2 1/2 cups chicken, beef or vegetable broth
corn or flour tortillas

Toppings

salsa
cabbage
red onion, fresh or pickled
cilantro
sour cream
avocado or quacamole

Mix together olive oil, lime juice and half of the garlic. Add chicken. Season with salt and pepper and let it marinate for an hour.

Heat the olive oil in a large nonstick skillet. Add chicken to the skillet and cook over moderately high heat, turning once, until browned, about 12 minutes. Transfer the chicken to a 9-by-13-inch baking dish and pour of the fat from the skillet.

Add more olive oil to the same skillet, add onion. Cook over moderately high heat, stirring occasionally, until the onion is lightly browned and softened, 5 minutes. Add the garlic and cook until fragrant, 2 minutes. Add the tomatoes, the chipotles and the broth and bring to boil. Simmer over moderate heat, stirring occasionally, until thickened and slightly reduced, 20 minutes.

Preheat the oven 180 C. Transfer sauce to a blender. Puree until smooth and season with salt and peppar. Pour the sauce over the chicken. Bake the chicken uncovered in the center of the oven for about 45 minutes, until the meat is tender and the sauce is very thick and darkened around the edges. If the sauce still appears watery after 45 minutes, take the chicken out and return sauce to the oven for a little bit longer. You do not want to overcook your chicken!

Remove the chicken from the sauce and shred the meat; discard the bones. Return the chicken meat to the sauce and mix well.

Spoon chicken onto each tortilla and garnish the chicken tacos with desirable toppings.

Source:Kasia Smith

Läs hela inlägget »
Tags: chicken

6 dl

5 large Roma tomatoes, whole
1 serrano or jalapeno chile, whole
2 cloves garlic, skin on
1/2 medium red onion, cut into 1 inch wedges
1 1/2 cup of cilantro leaves
1 chipotle chili in adobo sauce
juice of 1-2 limes, or to taste
salt to taste

Turn the fan over your stove on. Put a piece of aluminium foil in a heavy saute pan (preferably cast iron) and set it over medium-high heat. Place the whole tomatoes, jalapeno chile, garlic cloves and onion in the pan and dry-roast them on all sides until well charred and soft. The garlic, chiles and onion will be done sooner, the tomatoes may take 10 minutes longer to cook.
Peel the garlic, stem and seed the chile. Place the tomatoes, garlic, chile, onion in a blender. Add cilantro, chipotle chili and lime juice. Pulse until the salsa is smooth. Season with salt. The salsa will keep refrigerated for several days. Taste and reseason after it chills.
 

Läs hela inlägget »
Tags: salsa

5 dl

3 ripe medium tomatoes or 2 cups little tomatoes, diced
1/2 small red onion, finaly diced
1 jalapeno, stemmed, seeded and minced
1 garlic clove minced
1/2 cup fresh cilantro leaves
juice of 2 limes or to taste
3 table spoons of olive oil
salt and freshly ground peppar to taste

Combine all the ingredients in a bowl and mix it well together. Cover and let stand for one hour to allow the flavors to marry.

Source: Kasia Smith

Läs hela inlägget »
Tags: salsa

16 tortillas

375 g flour
1 teaspoon salt
1 teaspoon baking powder
0,8 dl vegetable oil
2,5 dl warm water

If using stand mixer: combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begings to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth. Transfer to the well floured surface.

If using hand mixer: combine flour, salt and baking powder in the bowl. Add water and oil and using dough attachments of the mixer mix until dough comes together. Turn the dough onto the well floured work surface and knead a dough until nice and smooth.

Divide dough in half, the in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.

After rest period, heat a large pan. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Do not stack uncooked tortillas on top of each other or they will get soggy. 

When pan is very hot, place one dough circle into pan and allow to fry about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. Flip to other side and fry for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container lined with paper towel. This will keep them soft and pliable.

Source: Kasia Smith
 

Läs hela inlägget »
Tags: bread
Vegetables Vegetables

6-8 servings

Sauce

3 each of guajiilo and ancho chiles, stemmed and seeded
7 dl water
1 medium onion, quartered
3 large garlic cloves
6-8 tomatoes
1 tablespoon ground cumin
1 1/2 tablespoons ground coriander
1/2 teaspoon dried oregano, preferably Mexican
salt and freshly ground pepper

Enchiladas

3 tablespoons of olive oil
1 large onion, thinly sliced
1 red bell pepper diced
1 green bell pepper diced
1 tablespoon ground cumin
1 tablespoon oregano
fresh lime juice to taste
2 cups cooked black or pinto beans
1 cup chopped cilantro
1/4 cup of enchilada sauce
1/4 cup of salsa
4 cups mild cheese (mozzarella, mild cheddar, Monterey Jack), shredded
salt and freshly ground pepper
12 corn tortillas

Toppings

green cabbage
sour cream
cilantro
salsa
avocado
fresh jalapeno pepper
red onion

Boid the water. Add chilies and boil for 2-3 minutes. Using a slotted spoon, transfer the chiles to a blender. Add 2 1/2 dl of the chile soaking liquid, the onion, garlic, tomatoes, cumin, coriander and oregano and puree.

Strain the red chile sauce through a fine mesh sieve into the saucepan, pressing and scraping to remove the skins and any stray seeds. Cook, stirring occasionally, until the sauce is slightly reduced, about 15 minutes. Season with salt and pepper. Spoon about 1 cup of the sauce into the bottom of 10 by 15 inches baking dish.

Preheat the overn to 180 C. In a large skillet, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add bell peppers, cumin, coriander, oregano and lime juice, cook until bell peppers are softened, about 5 minutes. Stir in the beans, cilantro and enchilada sauce and salsa. Cook for another 5 minutes. Let it cool slightly and stir in half of the cheese.

Prepare work surface for rolling enchiladas, large cutting board, or baking sheet works just fine. Preheat the cast iron skillet, add a little bif of vegetable oil and fry tortilla about 10 seconds per side. Dip tortilla in the enchilada sauce and put it on the work surface. Spoon the filling onto tortilla and roll up into a tight tube. Place the tube in the baking dish, seam side down. Repeat all the steps with other tortillas. Spoon the remaining chile sauce on top, spreading it to cover
the enchiladas. Sprinkle with the remaining cheese. 

Cover the enchiladas with foil and bake for 45 minutes, until heated through and bubbling, remove the foil halfway through cooking. Let the enchiladas cool for 10 minutes. Serve with desirable toppings. 

Bon Appétit

Source: Kasia Smith

Läs hela inlägget »
Tags: vegetarian
Mexican Brownies

140 g unsalted butter, cut into 1-inch pieces
250 g sugar
90 g natural unsweetened cocoa powder
1 teaspoon cinnamon
1/4 tsp cayenne pepper
1 tsp vanilla extract
2 large eggs
40 g unbleached all purpose flour
1 cup walnut pieces

Position rack in bottom third of oven; preheat to 160 C. Line 8*8*2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with butter.

In a bowl mix sugar, coco powder, salt, cayenne pepper and cinnamon.

Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add the dry ingredients from the bowl and vanilla. Stir to blend. Let cool 5 minutes (mixture will still be hot).

Add eggs to hot mixture one at the time, beating vigorously to blen after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crubs attached), about 25 minutes. Cool in pan or rack.

Using foil overhang, lift brownies from pan. Cut into four strips. Cut each strip crosswise into four brownies.

Enjoy this amayzing combination of cacao and spicy touch of cayenne pepper. I just warn you it is so addicting ;)!

Source: Kasia Smith

Läs hela inlägget »
Tags: dessert

August 9, 2013

Two weeks ago I moved to Brazil, Sao Paulo ... a great city that you can compare to New York. I really looked forward to move here to explore Brazil, to meet lovely and friendly Brazilian people and of course to explore Brazilian food!!! Give me some time and I will introduce you to the Brazilian food!!!
Grossery shopping is a really nice advanture here... it takes just too much time as I am a bit confused with all new things and with the great choice of vegetables, fruits and meat. Yesterday I discoverd a new shop just a few streets from my flat with vegetables and fruits ... I could not resist figs ... so mature, simple and deliciouse!!! I prepared a simple salad with figs, white cheese rolled in oregano and salami served with lemon and honey dressing.

Od dwóch tygodni mieszkam w Sao Paulo, miasta tętniącego życiem ... bardzo przypominające Nowy York. Czekałam na tą przeprowadzkę z niecierpliwością ... na możliwość lepszego poznania Brazylii, spotkanie jej cudownych i ciepłych mieszkańców no i oczywiście na odkrycie kuchnii brazylijskiej!!
Zakupy w supermarketach są prawdziwą przygodą, zabierają dużo czasu ponieważ wszystko jest nowe a ogromny wybór warzyw, owoców, mięsa nie ułatwia szybkich zakupów / co oczywiście jest frajdą!!! Wczoraj dwie ulice od naszego bloku odkryłam nowy sklep z warzywami i owocami,już z daleko dojrzałam koszyczek z dojrzałymi i pysznymi figami!!! Moja propozycja to zielona sałata w towarzystwie świeżych fig, białego sera i salami podana z cytrynowo- miodowym dressingiem.

1 porcja

2 figi
garść zielonej sałaty
6 plastrów salami
kawałek sera białego, około 60 g
2 łyżki jogurtu bądź śmietany
1 łyżeczka suszonego oregano
2 łyżki miodu
1 łyżka soku z cytryny
swieżo zmielony czarny pieprz

Ser biały rozdrobnić widelcem połączyć z jogurtem,  doprawić solą, pieprzem a następnie ukształtować serowe kulki o średnicy ok 2 cm, które należy obtoczyć w oregano. W miseczce wymieszać miód z sokiem z cytryny, doprawic solą i pieprzem. Figi przekroić na ćwiartki. Na zielonej sałacie ułożyć fig, plastry salami oraz kulki z białego sera. Gotową sałatkę polać dressingiem i podawać.

44

Delicious Wreath with Almonds and Chocolate Cream. If you are new to baking- this wreath is for you to try. You can fill them with everything possible- today I used flakes of almonds and chocolate cream. I also like to use almond paste mixed with butter and cardamom. Let me know what is your favorite filling 😊. Beautiful evening to Everyone! #holidaybaking #ilovebaking #xmastime #mypassionforfood #kuchniaeriksson #baking #homebaking #sweettooth #wreath #foodphotography #foodstyling #makeitsimple #simplebaking #coffetime #sweettreats #dessertlove #chocolatecake #chocolatelovers #mypassionforfood #homemade #delicious #cakeporn #cakestagram #bakersofinstagram #lodz

Archives

Latest Comments

Categories

Inspirations